Have you ever read that
there is a place in Siberia where people lived to be over 100 or
130 years old? They are a healthy happy people even at that age.
We would like to share what is said to be their secret.
Manchurian Mushroom Tea which originated in Shoegegachum
Manchuria. Those who have taken the Manchurian Mushroom Tea swear
that it works.

There is an area in Russia
called Kargasok. where people live to be well over 100 years old.
The Russian centenarians attribute their longevity not only to
their work habits but also to the yeast enzyme tea which has been
in their diet for hundreds of years. The tea contains a
concentrated amount of high quality protein which the body
ingests and uses Immediately. Yeast enzymes respond to the living
micro organisms in the body (gut) and it metabolizes readily.

The
ancient yeast culture tea which the Kargasoks believe sustains
their excellent health into their hundreds found its way to Japan
when a prominent Japanese travelled to Kargasok. She observed the
unusually healthy people; that the women were virtually without
wrinkles and have few visible signs of ageing. It was disclosed
to her that everyone drank at least eight ounces [3]
of the Kombucha daily. Upon returning to Japan with the yeast
culture and instructions on how to make it, She shared it with
her close friends. After drinking it for several weeks friends
reported an astonishing difference in how they felt physically.
Her report also claims pronounced lowering of high blood
pressure, the fading of wrinkles, the gradual beginning of hair
restoration and an over all feeling of well being. Today over a
million Japanese drink the fermented tea daily. it is a common
conversation piece on television and over the radio

Dr. Pan Pen a Japanese
scientist reports his findings: the tea helps restore hair growth
after 4-6 months and grey hair will darken, it can reduce liver
disorders, gallstones; it can help cure arthritis: it can
strengthen eyesight because he found the culture contains three
basic vital elements needed by the body. He claims that the tea
is a life extender.

Dr. Sklenar of Germany is
using this tea to support cancer treatment. He believes that this
tea can prevent cancer If drunk daily.

The first recorded use of
the tea was during the Chinese empire of the Tsin Dynasty in 221
B.C. It was referred to as. 'The remedy of immortality'" or
the 'Dynasty Tsche'' Dr. Kombu from Korea brought the tea to
Japan during the reign of Emperor Inkyo. Afterwards. this tea was
used throughout China. Japan and Korea. and was later introduced
in Russia and India.

The
kombucha fungus is built in membrane form and is a symbiosis of
yeast cells and different bacteria. Among these bacteria are:
Bacterium xylinum, Bacterium gluconicum, Acetobacter ketogenum,
and Pichia fermentans. The kombucha fungus needs to live in a
solution of black tea and sugar. In the right temperature they
multiply constantly. They don't build spores as yeast normally
does, but instead multiply by a process producing glucuronic
acid, lactic acid, acetic acid and several vitamins. The yeast
culture transforms the sugar and black tea into enzymes useful
for the body. The fermented mixture later contains not only these
products, but also 0.5% alcohol. Glucuronic acid is used in the
body to build the important polysaccharides such as: Hyaluronic
acid which is vital for the connective tissue; Chondroitinsulfate
acid which is the basic substance in our cartilage;
Mucoitinsulfate acid which is for the mucous and for the vitreous
(eye), and also Heparin and lactic acid which is especially for
our colon. Kombucha works like a natural antibiotic [9].

The Kombucha 1X or
Kargasok 110 has been used for many hundreds, maybe thousands of
years by those who believe it can activate the glandular system,
stimulate the metabolism, reduce weight, lower uric acid,
cholesterol, rheumatism, arthritis, neurasthenia,
stomach-liver-kidney disorders, gout, boils, arteriosclerosis,
hypertension, skin diseases, etc. The tea is also felt to rebuild
the colon flora and increase the blood circulation and aid those
under stress.

We
asked that the Manchurian Mushroom and its tea be distributed
free of charge. The Manchurian Mushroom should not be used to
replace professional medical help. Consult your doctor if you
have a problem. Use the tea to help in recovery and prevent
occurrences or recurrences of the problem.

The
Manchurian Mushroom needs to be kept in a glass container. A 3
quart [3]pot
by Vision Ware [11]
is Ideal. A good Idea is an upside down cake keeper (circular).

Once
every seven days you will notice that the Mushroom propagates
itself forming a baby mushroom, the same size over the original
mushroom. Separate them with your hands[12]
by carefully pulling them apart. Place each one in a different
container with a new batch of tea to start the process all over
[13].
The original mushroom and the new 'baby' mushroom will again
propagate in seven days. This weekly process will continue to
occur with all your mushrooms and babies.

From time to time, you may
notice that your mushroom has trapped gas under it. To remove.
Just press the area down until the gas bubbles out from under it.

1.
Bring four cups[3]of
water to boiling point; Remove from heat2.
Steep five black tea bags in the hot water for ten minutes.
Lipton, Tetley or Red Rose.3.
Remove the tea bags and add one cup of light brown sugar to the
warm tea. Stir this mixture together.4.
in a large container, add another half gallon (8 cups) of water
to the tea.5.
Let the tea sit until cool to room temperature.

6.
Pour the tea mixture into the glass container you choose to keep
your Manchurian Mushroom in.7.
Place the Mushroom on the surface of the tea. It is okay if it
sinks to the bottom. Over the next few days. it should rise to
the top again. If it does not rise to the top, there is something
wrong with the Mushroom. DO NOT DRINK THE TEA8.
Cover loosely with a lid. If you have a problem with ants or
other crawling insects, you may want to put the container inside
a larger bowl with water in it to create a moat around the tea
container.9.
Allow the tea and Mushroom to sit in a cool, undisturbed place
for seven days. DO NOT STORE IN THE REFRIGERATOR. A cupboard or
closet works well. [8]10. Remove the
Mushroom from the tea and propagate as explained previously.11. Add one quart[3]
of freshly brewed and cooled tea to the three quarts of
Manchurian Mushroom Tea.12.
You run the tea through a cheese or dish cloth to remove the
brown slime an the bottom. The slime will not hurt you, but the
tea looks more appetising without it.13.
After processing. keep the tea in the refrigerator to keep it
fresh [5].

1.
Eliminates wrinkles and helps with the removal of brown spots on
the hands.

2.
Prevents certain types of cancer. In Manchuria where it
originated, there are no reported cases of cancer. The people
drank this tea every day.

3.
During menopause, it reduces flash discomfort. Just after
drinking the Manchurian Mushroom Tea you may feel a warm
sensation. This is due to the tea components joining the blood
stream, which causes your body to dump any poison being retained.
This detoxification will result in a noticeable increase in
mobility in your extremities and flexibility around your waist,

4.
It helps constipation.

5.
It helps with bronchitis. asthma and coughs; also helps children
with phlegm.

6.
It helps with muscular aches and pains.

7.
It helps with allergies.

8.
It is prescribed for kidney problems.

9.
It has proven effective with cataracts and other formations on
the cornea.

10.
It cleanses the gall bladder and helps colitis and nervous
stomach.

11.
It lowers cholesterol and soften veins.

12.
It will stop infectious diarrhoea.

1
3. It helps burning of fat and therefore helps one to loose
weight.

14.
Its good for insomnia sufferers.

15.
It helps the liver work more efficiently.

16.
It helps level off glucose and sudden drops of blood sugar in
diabetics. If taken daily it will eliminate urea in 100 days.

17.
It has a surprising effect on the scalp helping to avoid balding;
it thickens the hair and eliminatesgrey
hair.

18.
It aids digestion.

The
Manchurian Mushroom should not be used to replace medical help.
If you have a problem, consult your family physician. Use the tea
to help in your recovery and prevent occurrences or recurrences
of the problem.

DOSAGE OF MANCHURIAN
MUSHROOM TEA

Start
with 1½ ounces
[3].
Over a few days. you can work it up to four ounces. Do not take
more than four ounces a day [2e].
For the tea to properly work. you need to drink all four ounces
the first thing in the morning on an empty stomach. Wait fifteen
minutes for the tea to be absorbed into your bloodstream before
anything else.

The tea can be taken by
children in the same fashion and quantity. You can also add one
ounce to the baby bottle.

The tea will have an
invigorating taste similar to an an apple cider. If the tea
becomes too strong to drink. dilute it slightly with un-sweetened
freshly brewed tea.

POSSIBLE SIDE EFFECTS

You may experience hot
flashes as the tea makes you detoxify for the first week Any
previous injured part of your body may be sore This is your body
working on any residual damage. After a week. there should be
little, If any effect from the tea, except that you will feet
better and have more energy.

MORE IDEAS

The slime an the bottom of
the tea if un-refrigerated will form more mushroom on top of the
container. The process will take a little over a week. You can
use this process to make more mushrooms if they are needed
quickly.

If you put a small
mushroom in a larger container, the baby mushroom will grow to
the size of the new larger container.

4.
Pour over glass container and place Kombucha Mushroom smooth side
up with the liquid [13].

5. Cover with a piece of
cheese or dish cloth and place it in the closet for 7 days.

6. After seven days
Kombucha will grow baby mushrooms. Separate with hand and repeat
the same process. (Original may also be used or given away).
Filter the fermented Manchurian Mushroom Tea in to a glass bottle
or pitcher and refrigerate.

This is an edited version
of a photo-copied version of about six pages given to me by
friends, in Stevenage Herts. U.K. from whom I first heard about
Kombucha, or Dr. Kombu's cha, recently. Cha , I've read
somewhere, means tea in China Japan and Korea (As I remember, tea
hawkers at railway stations in India call tea they sell Chai.).

The editing was to correct
(I hope) errors introduced by the process of scanning of the
photocopied document and the subsequent use of character
recognition software. A UK dictionary was also used which changed
the US spelling found in the document. Occasionally I have
also replaced a pronoun or preposition where I thought it made
the sense clearer.

Some
amendments to the document was aided by some of the Kombucha
documents found on the web (Google or Yahoo search for
Kombucha and Kargasok ) and cited in [2],
where the document scanned appeared to have
letters missing from some words, perhaps as a result of repeated
photo copying.

The author of the
photo-copied document is unknown. I have added this note
and those following.

Those who introduced the
drinking of tea in to the west appear to have left out a
significant part and ingredient of the tea making process; the
Manchurian Mushroom.

Click
here
to email me If you wish to make contact, comment on or contribute
to any aspect of this page.

If
there is no response (which means I can't retrieve my mail due to
a server or other problem) try this

d)
http://www.fungi.com/info/blob.html
; somewhat different viewpoint from probably a person from a
section of the 'scientific' community and as is their inclination
somewhat over anxious if it is not crafted to cause
alarm and put off readers. (Don't breathe without
checking with us first, and paying us that fee; and keep taking
those patented pills and potions; sterilize everything or the
bugs will get you and human life on the planet will end! ).

There is surely room for
experimentation ; after all its a form of tea, take it when
inclined to so do and in quantities you're happy with and
observe your self and possibly keep a diary and join a
mailing list devoted to the subject and report any observations.
I wonder what the usual intake is, in quantities and frequency,
in those parts of the world where it has been a long tradition?

I
now take a glass ( 200 ml) first thing in the morning and
in-between main meals if at home. I am inclined to take Kombucha
almost as frequently as I was used to drinking ordinary tea.
After the first week of use some stiffness and pain in my left
leg calf muscles and and at the hip has reduced considerably and
is hardly noticeable now. I had suffered with this for some time
previously.

It seems that the document
has had its origins in the USA and the measures referred to are
from that part of the world. Information presented below have
been gleaned from the American Heritage Dictionary found through
Yahoo and from the Concise Oxford Dictionary (COD)

b. A unit of volume in the
British Imperial System, used in liquid and dry measure, equal to
4 quarts (4.546 liters).

(Note the difference
between a UK gallon (4.546 l) and a USA gallon (3.785l) and
consequently quarts. In both countries 1 gallon = 8 pints = 4
quarts. Not that it matters a great deal but I found it worth
noting; useful to know if you were comparing mpg of vehicles;
sorry I digress).

There doesn't appear to
be any common understanding of capacity here. Perhaps half a pint
(UK= 284 ml) or 330 ml - the capacity of an EU lager or beer
glass - is a reasonable assumption, or perhaps a wine glass full
(165 ml.) ; half the capacity of a beer glass.

Six litres of water: 4-5
tea bags or teaspoonfuls of tea 600 ml. of refined granulated
sugar produces tea that I find is not too strong. Perhaps
ten to fifteen percent more if brown sugar is used. Earl
Grey, Liptons Tchae and twinings Lotus Green tea all produce
Kombucha that has different and interesting flavours and aromas.

I haven't as yet come
across a suitable brand of organically grown tea, which is
what I would prefer to use. The same applies to the sugar.

Pure mountain spring water
ought to be preferred if readily available from a reliable source
rather than the processed; and chlorinated and fluorinated; river
and bore hole water on tap from the water company; .

I'm inclined to call this
a pro biotic rather than an anti-biotic?. Something that
co-operates and works with the bacteria and yeast found in our
gut like that of all creatures. In fact the DNA of these
micro-organisms and other larger organisms are seen also to be
part of human DNA. We share the planet with these organisms
and live in a sort of symbiosis with them. Contrary to the
view point some of these 'scientists' seem to put across and have
you believe we are not aliens manufactured and sustained by
them. Illness results when the balance of our systems is
upset by one reason or another or through the process of ageing.
Then some bugs come in to start to do their job to help you to go
back to where you came from; to reunite with the earth.

There is a place for
experts and scientists and certainly lend an ear, and they do
help and there is a wealth of tried and tested techniques that
work to bring relief to those afflicted but don't let them or
anyone else however much pretentious cloud your native
intelligence ; listen to your own heart and mind, your being, as
well. This
is not about rescuing people with severe or terminal illnesses or
repairing severe damage to organs limbs etc. whether through
disease or accident. It is about assistance in
avoiding disease and untimely deterioration and consequent pain
and discomfort and perhaps about discovering the joys and mystery
of existence helped by Kombucha and similar agents. When a
leaf has done its work it falls off in the autumn, not a hugely
dramatic event. The human life cycle is similar.

[10]
DisclaimerI do not claim to be an authority
or expert on this or any other matter or subject.

Yes, separate them with your bare clean
hands; there seems be some form of mutual transference or
exchange between two living entities, the mushroom and its keeper
and perhaps among those who take it. It is something
meta-physical rather than physical. My contact with Kombucha and
observations are quite recent and look forward with interest to
discovering its ways in the long term. It is too early in my case
to firmly attribute anything to Kombucha. I would like to hear
from those who have any observations of any meta-physical
phenomena which they suspect are associated with Kombucha. This
is a difficult area to navigate on account of the very subjective
nature of these observations but a nebulous consensus may be
arrived at by exchange of experiences or perceived links to
events.

Some have suggested making
up part of the new batch of sweet tea for growing the mushroom
with Kombucha from the previous batch. Günther Frank at
www.Kombu.de suggests this should be about ten percent of the
volume.

[14]
SurveyThe FAQ mentioned in[8] above cites a survey on the
beneficial effects of Kombucha conducted among those have been
taking Kombucha over a significant period of time.

~
Sabbe Sattha Suki Honthu ~ May all beings be well and happy ~

(With
thanks to Shanthi for a humorous aside that reminded me of
the spiritual outlook, expressed in the statement above, that
guides all Buddhist thought and action)